Losing electricity during a hurricane is certainly one of the worst side effects of a storm hitting Bermuda no air conditioner, no water, no refrigerator, no cooking appliances (unless you’re lucky enough to have a gas stove, and in that case, make sure to keep a pack of matches handy).But while gourmet meals are unlikely to come out of ingredients found in a can, there are some cupboard staples that, if kept on hand, can keep you satisfied during a storm and until the electricity is switched back on.It’s also a good idea to have a cooler and ice on hand if it is likely the electricity will be out for more than a day or two, but it’s best to try and eat perishables as soon as possible, so plan that into your emergency meals. Of course, if you have a gas stove, there are quite a few more tasty options, so make sure to stock up on things such as jars of pasta sauce and pasta.Because water will be at a minimum, it’s a good idea to keep a stack of paper plates, utensils and cups. As you’ll be surviving on canned foods for a while, make sure to have a manual can opener on hand.Here are a few ideas for non-perishable foods to have in the cupboard in the event of a hurricane and power outages, followed by some inspiring recipes to get you through the storm.Canned foodsCanned beansCanned tunaCanned meats, such as Vienna sausages and corned beefCanned fruit and vegetablesEvaporated milkDried foodsDried meatsDried fruit and raisinsPowdered milkStaplesCerealsIndividual containers of applesauceCrackersPeanut butterNutsSnack barsSalsaChipsCookiesHoneyBoxed juicesOil-based salad dressingsCondimentsInfant formulas and baby foods, if necessaryBread, especially different varieties like pita pockets and wraps.Fresh foodWhile the selection is limited, there are some fresh fruit and vegetables that will last quite awhile without being refrigerated.ApplesOrangesGrapesCarrotsCeleryLeafy greens, such as spinach and arugulaArtichoke salad6-ounce jar marinated artichoke hearts¼ cup chopped fresh parsley or 1 tablespoon dried parsley flakes2 tablespoon extra virgin olive oil2 tablespoon white wine vinegar1 clove garlic, minced½ teaspoon dried oregano¼ teaspoon each salt and pepper2 19-ounce cans chickpeas, drained and rinsed¼ cup grated Parmesan cheeseDrain artichoke hearts, reserving liquid. Thinly slice the artichokes and set aside.In large bowl, whisk together reserved artichoke liquid, parsley, oil, vinegar, garlic, oregano, salt and pepper. Add artichoke hearts, chickpeas and Parmesan cheese. Toss gently to combine. Serve as a salad or sandwich filling.Italian tuna salad15-ounce can cannellini or Great Northern beans, rinsed and drained6-ounce can white tuna packed in water, rinsed and drained¼ to ½ cup finely chopped red onion3 tablespoons snipped fresh parsley or 1 tablespoon chopped fresh basil2 to 3 tablespoons balsamic vinegar1 tablespoon olive oil¼ teaspoon freshly ground pepperIn medium bowl, combine beans, tuna, red onion, parsley or basil, and balsamic vinegar. Drizzle salad with olive oil, then sprinkle with pepper.Mexican wrap15-ounce can black beans, rinsed and drainedShredded cheeseSalsaLettuce, shreddedTortillasStuff a tortilla with canned black beans, shredded cheese, shredded lettuce and salsa.Vienna sausage sandwiches2 5-ounce cans Vienna sausages, drained4 tablespoons sweet pickle relish½ ¾ cup mayonnaiseSalt and pepper, to tasteSandwich breadPlace Vienna sausages in a bowl and mash well. Add the relish, mayo and salt and pepper to taste, mixing well. Spread mixture on bread.Apple sauce parfaits2 4-ounce apple sauce cups½ cup graham cracker crumbs1 small can of chunk pineapple½ cup dried cranberries, blueberries or cherries¼ cup of nuts (peanuts, walnuts, pecans)Spoon a layer of apple sauce into cup. Add layer of graham cracker crumbs. Add layer of fruit and nuts. Repeat until full.